Vegan Breakfast Sausage

5 stars (12 ratings)

Vegan Breakfast Sausage

These easy Vegan Breakfast Sausage Patties are a breeze to make in one bowl, pan-fried to crispy perfection, and freeze like a dream! Make them for your next Sunday brunch or layer them in a breakfast sandwich.

Prep Time25

Cook Time10

Total Time35

Course: Breakfast

Cuisine: American

Servings: sausages

Calories: 121kcal

Author: Nora Taylor

Ingredients

1 cup TVP textured vegetable protein
1 cup warm vegetable broth
1/2 teaspoon fennel seeds
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon ground sage
2 tablespoons soy sauce
1 tablespoon kitchen bouquet optional, see Notes
2 tablespoons neutral flavored oil plus more for frying
1 tablespoon pure maple syrup
1/2 teaspoon liquid smoke
2 tablespoons ground flaxseeds
2 tablespoons all-purpose flour
3/4 cup panko breadcrumbs or quick oats

US Customary - Metric

Instructions

In a large bowl, add the TVP and pour the warm vegetable broth over it. Let the TVP rehydrate for about 15 minutes. It should have soaked up all the broth by then.
Now add all other ingredients to the bowl and stir to combine. If the mixture seems too wet to hold together, add additional breadcrumbs (or quick oats). Form patties with your hands.
Heat a few tablespoons of oil in a non-stick or cast iron pan, then pan fry the sausage patties for 3-4 minutes on each side, until browned. Serve immediately, or store in the refrigerator for up to 4 days. They can also be frozen. Reheat in an air fryer, microwave or oven until warm.

Notes

Kitchen bouquet is an optional ingredient. It makes the sausages darker in color, while not affecting the flavor much at all. Feel free to leave it out; your sausages will be lighter in color though.
Gluten-free - Substitute tamari for soy sauce, gluten-free flour for all-purpose and use gluten-free certified quick oats or breadcrumbs.

Nutrition